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tender instant pot chicken breast with a pan sauce on a plate with instant pot in background

Get the Recipe: Instant Pot Chicken Breast

Prep: 10 minutes
Cook: 5 minutes
Additional Time: 10 minutes
Total: 25 minutes
Yield: 4
Author: Annie Holmes
This easy Instant Pot Chicken Breast recipe gives you tender, juicy chicken with a beautifully creamy white wine sauce. This low-carb, one-pot meal is perfect for busy weeknights, beginner cooks, and meal-prepping!
5 from 2 ratings
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Ingredients
 

  • 4 medium size chicken breasts 6-8 ounces each
  • 1 1/2 tablespoons Italian seasoning
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 teaspoon black pepper
  • 1 1/2 tablespoon olive oil
  • 1/2 cup chicken broth
  • 1/2 cup dry white wine can replace with additional broth if preferred

Pan Sauce Ingredients

  • 1/2 cup grated parmesan
  • 1/2 cup heavy cream

Equipment

Instructions
 

  • Combine the spices and sprinkle them on each side of the chicken breast. Turn the sauté function on the Instant Pot and add the 1 1/2 tablespoons olive oil.
  • When the oil is hot add the seasoned breasts to the pot and sear for 2 minutes on each side until golden brown. Remove the chicken from the pressure cooker and set aside.
  • Turn the sauté function off and add the chicken stock and white wine to the pressure cooker. Scrape up any bits that might have stuck to the bottom of the pan. This is essential. Any dried spices stuck to the bottom can cause a burn message during the cooking cycle.
  • Add the trivet to the pressure cooker over the liquid. Place the chicken breasts on the trivet (do not stack) and secure the lid.
  • Pressure cook on high for 5 minutes. Once the cycle ends, allow the pressure to release naturally for 10 minutes. After 10 minutes manually release the remaining pressure and remove the chicken and trivet from the Instant Pot.
  • Turn the saute function back on and bring the broth and white wine mixture to a boil. Allow the mixture to reduce by half (you will want between 1/3- 1/2 liquid left) then stir in the grated parmesan and heavy cream.
  • Stir the mixture until it has thickened and the cheese is melted. Add the chicken back to the Instant Pot and cook for 2 minutes. Check for an internal temperature of 165 degrees F.

Notes

Each chicken breast with 1/4 cup cream sauce has 3 net carbs. 
Serving: 1chicken breast + 1/4 cup sauce, Calories: 276kcal, Carbohydrates: 4g, Protein: 24g, Fat: 15g, Cholesterol: 86mg, Sodium: 484mg, Fiber: 1g, Sugar: 0.8g
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